How do I figure out how many calories are in this?

Can your boyfriend translate?

Bosnian Bread recipe
8 cups white bread flour
1 Tbsp. salt
½ Tbsp. yeast
4 – 4½ cups warm water

This is the recipe I have

you could always watch him make it too

This bread is similar to pita bread but much, MUCH thicker and heavier. No information on the calories though. I would say treat it as a dessert and don't over indulge.

Lepinje (Bosnian Pita Bread)

Ingredients:

* 2 cups bread flour
* 2 1/2 tsp. dry active yeast
* 1 1/2 tsp. salt
* 1 tsp. sugar
* 3 tbsp. olive oil
* water

Instructions:

* Mix the yeast, sugar, and about 1/2 cup lukewarm water in a small cup or bowl. Set it aside and allow it to get foamy and rise up.
* Oil two baking pans and set them aside.
* In a large bowl, mix the bread flour and salt together.
* When the yeast has gotten foamy, add it, along with 2 1/2 tbsp. oil and about 1/2 cup of water to the flour, and mix well.
* Your dough is going to be too dry, but what you’re going to do is keep adding a little water at a time until the dough becomes a little sticky and all the flour is mixed in. If you put too much water in the dough and it’s too sticky, just add a little bit more flour.
* After you’ve mixed the ingredients, put the dough on a floured surface and knead the dough for about 5 minutes.
* Transfer the dough to a greased bowl. Use some of the oil on the bowl to oil the dough.
* Cover the dough with a plastic bag or plastic wrap. Then cover it with one or two towels.
* Set the dough aside in a warm place and let it rise until it doubles in bulk (about an hour or so depending on how warm your house is).
* After the dough has risen, place it on a floured surface and punch the air out.
* Knead the dough again for about 1 more minute.
* Separate the dough into balls. I separated mine into 4 balls because I didn’t want my pitas too small.
* Set the dough balls on one of the oiled pans. Brush them with just a little olive oil, and then cover them, letting them rest about 10 or 15 minutes.
* Preheat your oven to 400 degrees.
* Now you will roll out each dough ball on a floured surface with your rolling pin. Since Bosnian pita bread is thicker than other Mediterranean pitas, it’s rolled out so it will make a thicker bread. But really, it’s up to you how thick you roll it out.
* After you roll your dough balls out, place them on the greased baking sheets and then brush them with a little more olive oil.
* Cover them with the plastic wrap and a towel so they can rest for about 20-30 more minutes.
* Remove your plastic and the towel and put them in the oven to bake.
* After about 10 minutes, reduce the heat to about 350 degrees.
* Open the oven and check your pita at this point. The bottom of the pita will brown faster than the top. When the bottom of the pita is a golden brown, flip them over and continue baking.
* After 5-10 more minutes, open the oven and check the pita again. When the bottom of the pita is golden brown, they should be done. To be sure, poke the bread with a toothpick, and if it comes out clean, it’s done.